Thursday, November 18, 2010

Hot Dog Boy's favorite artichoke potato soup recipe

I have two sons. One is a true gourmet: reads cookbooks for fun, makes specific lunchbox requests, plans menus weeks in advance. The other would eat hot dogs for every meal if allowed.

So which son counts this artichoke potato soup among his favorite dishes ever? Surprisingly, it's Hot Dog Boy. The first time I made artichoke soup I fully expected him to take his "no thank you bite" and push his bowl away. Instead he powered through his serving and asked for seconds. And thirds.

Was it the croutons? The lemon? Some biological imperative compelling him to take in fiber, vitamin C, vitamin K, folate, magnesium, potassium, copper and manganese, all of which artichokes supply? Who knows. Whatever the reason, artichoke soup is a reliable way to get vegetables into Hot Dog Boy. And the rest of the family likes it too.

When I make artichoke soup, Hot Dog Boy is my "taster tester." After I puree it, we both taste, and he decides how much lemon, salt and pepper to add. He is exacting: "It needs a touch more acid," he is known to say. Hot Dog Boy has quite a refined palate for someone who prefers to exist on processed meat products.

Don't bother peeling the potato; this isn't one of those refined smooth-as-silk soups. This is a weeknight soup, thick and hearty and healthy. Substitute vegetable stock or even water for the chicken stock and presto!, you've got a vegan soup. And if you don't own a hand-held immersion blender, you can certainly puree the soup in a regular countertop blender, but wow, what a pain in the neck. Spend the $30 and get the stick blender. You won't be sorry.

Heat the olive oil in a saucepan over medium heat, then add the onion. Sweat the onion about 5 minutes, until it's translucent; try not to let it brown, but if it does, it's not the end of the world. Add the artichoke hearts, potato and chicken stock, and bring the mixture to a boil. Turn down the heat and simmer the soup about 30 minutes, until all the vegetables are soft.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Add half the lemon juice, some salt, and a few grinds of pepper, and taste. Adjust the seasonings until you're satisfied. Serve hot, topped with croutons or fried onions.

@Diane & Dorothy - thanks and come back to tell me whether you like it!

@elpi - interesting. I have never thought of artichokes as comfort food per se. But I do really love this soup.

@Katie - so glad you found me, and welcome!

@Da - I've eaten hearts of palm in salad but never cooked. Can you make soup out of them too? Also, me too on the hot dogs. I love them. Sauerkraut and mustard, I'm a New Yorker no matter where I live.

@Linda - that is a lovely thing to say. Thank you. You made my day. And you know I feel the same!

Made it and it is delicious! Sprinkled capers on top -- try that! Thank you, Erika! (Husband did blanch at the cost of the artichokes...something like $5 per package, and it takes 3 packages. That just goes to show you should only send others to the store for you when they can stand the heat!)